This recipe is one of my husband’s favourite and he would eat it all the time if he could. When I married Neil he had a homemade recipe book from his Mother and this was one of the recipes inside.
Firstly you need to make the pastry base for the lemon meringue.
2 Tablespoons sugar
2 Tablespoons oil
2 cups flour
1 ½ teaspoons baking powder
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Press into 3 tin pie plates. Prick the base and bake at 180C for 10 – 12 minutes. Can be kept in the fridge or freezer until required.
This pastry recipe makes enough for 3 of those tin disposable pie plates.
I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.
I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.
½ cup of lemon juice
2 egg yolks
2 egg whites
2 Tablespoons of sugar
I beat the egg whites in a clean glass bowl.
Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.
I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.
After baking the lemon meringue I let it stand until it has totally cooled down and then I put it into the fridge to get cold. We love our lemon meringue cold. A very easy and delicious recipe.